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Roasted Carrots with Green Chutney

Roasted Carrots with Green Chutney

By OcadoLifePublished on 13 February 2025For a bright side dish, check out these Roasted Carrots with Green Chutney from chef and cookbook author Seema Pankhania. The carrots are coated in a mango chutney, ginger and spice mix, then caramelised to golden sweetness. They’re served on a bed of creamy yoghurt topped with zesty green chilli chutney for a fresh finish. This recipe was first listed in OcadoLife as gluten free and can be easily adapted to be gluten free. When selecting products or using the add to trolley functionality please always ensure that the ingredients and products you select to purchase are gluten free.
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Time and servings

40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time

Ingredients

  • 600g leafy carrots, tops trimmed to 5 cm, trimmings reserved
  • 1 tsp black mustard seeds
  • 1 tbsp cumin seeds
  • 50g mango chutney
  • 5 cm piece ginger, grated, plus 3 cm piece, grated, for the chutney
  • 2 tbsp olive oil, plus 50ml for the chutney
  • 2 tbsp unsalted peanuts, plus 2 tbsp, finely chopped, for the chutney
  • 30g coriander, finely chopped
  • 15g mint, leaves picked and finely chopped
  • 5 green finger chillies, finely chopped
  • 1 garlic clove, grated
  • 1 lemon, juiced
  • 100g greek-style yoghurt
  • 1 pinch chilli flakes (optional)

Method

  • Step 1

    Preheat the oven to 220°/200°C fan/gas 7. Put the carrots in a roasting tin. In 
a small bowl, combine the black mustard seeds, cumin seeds, mango chutney, grated 5 cm piece of ginger, 2 tbsp olive oil and 1 tsp salt. Pour over the carrots; toss. Roast for 25-30 mins, until caramelised and lightly charred.

  • Step 2

    Put the whole peanuts in an ovenproof dish and roast alongside the carrots for a few mins.

  • Step 3

    For the chutney, finely chop the reserved carrot tops; toss with the coriander, mint, chopped peanuts and green chilli. Stir in the garlic and remaining grated ginger; whisk in the lemon juice and remaining 50ml olive oil.

  • Step 4

    Spread the yoghurt over a serving platter. Pop the carrots on top and spoon over the chutney. Scatter with the roasted peanuts, plus a pinch of chilli flakes, if liked.